Ciambelline Al Vino
- 175 milliliters white wine
- 175 milliliters sunflower oil
- 175 grams sugar
- 3 teaspoons anise seeds
- 550 grams all purpose flour
- 3 tablespoons sugar, for dusting
- Start by whisking together the wine, oil and sugar. Add the anise seeds and pinch of salt and start incorporating the flour bit by bit until you have a smooth, firm and elastic dough (you may find you need slightly less than the 550g flour or slightly more). Cover and set aside for 1/2 hour.
- Pre-heat the oven to 180 degrees Celsius.
- Take generous tablespoon-sized lumps of dough and make little doughnut-shaped cookies (to do this I start by rolling the dough into 8-10 cm long sausages, then loop these to form small circles, pinching the ends of the loop together). Dip each cookie into the anise sugar and place on the baking tray, leaving ca. 2cm space between cookies.
- Bake for 15-18 minutes until golden brown. Store in an airtight container.
white wine, sunflower oil, sugar, anise seeds, flour, sugar
Taken from food52.com/recipes/72220-ciambelline-al-vino (may not work)